ricotta and arugula sformatini

sformatini di ricotta e rucola

4 as an appetizer

Serve the sformatini warm or at room temperature with the pesto dolloped around the plate. Or use a round cookie cutter to create a pocket in the center of the sformatini and place a spoonful of pesto there. Traditional basil pesto would also be delicious with the sformatini.


Special equipment: 4 (5-ounce) ramekins


Heat oven to 375º. Butter and flour ramekins.

In a large skillet, heat oil over medium-high heat. Add arugula and onion; cook, covered, for 21 ⁄ 2 minutes. Remove from heat, let cool, then finely chop.

In a large bowl, stir together arugula mixture, ricotta, egg, yolks and salt. Divide mixture among prepared ramekins. Bake until sformatini are set and pulling away from sides of ramekins, about 25 minutes. Transfer to a rack and let cool for 2 minutes, then run a knife around edges and invert onto serving plates.

Serve sformatini warm or at room temperature with arugula and the pesto.